Coconut Cake - Thompson

Coconut Cake - Thompson

Coconut Cake


2 cups and 2 tablespoons sifted plain flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening (Crisco)
1 1/4 teaspoon almond flavoring
3 eggs
1 cup sweet milk

1 cup coconut (fresh or canned)

Icing - Double Recipe

1 cup sugar
1/3 cup water
1/3 teaspoon cream of tartar
2 stiffly beaten egg whites
1 1/2 teaspoon vanilla 

In a saucepan, combine sugar, water, and cream of tartar.  Cook slowly to 242 degrees, keeping sides of pan washed down.  Cook until spins a thread.  Pour slowly over whites with mixer running on high speed; add flavoring.  Beat until icing until hard {} peaks.  

This will ice one pound cake, double recipe for 2 layer cake. 


Heat oven to 350-degrees.  Grease and flour pans either two layers or an oblong or tube.  Sift together flour, sugar, baking powder and salt; add shortening, milk, and flavoring.  Beat two minutes medium speed on mixer.  Scrape sides and bottom constantly, add eggs.  Beat two more minutes scraping bowl frequently.  Stir coconut into the batter before baking.  Pour into prepared pans.  

Bake layer pans 35 minutes, oblong 45 minutes, tube pan one hour or until cake tests done.  


This recipe was written on the back of a calendar page from July 1975. 

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